I’ve actually Googled “how to roast fingerling potatoes” a few times. Seriously.
Why? Because each time I’ve tried a new recipe, the little potatoes my husband loves so much have been over roasted and have come out all wrinkly; in other words, not pretty.
You would think that roasting fingerling potatoes would be like roasting any other potato, but no, they are a little more delicate. And if they look all wrinkly and not pretty, or “like a one hundred year old potato” like my daughter would say, your kids might not eat them…and therefore, you’d find yourself Googling the process, just like me.
The other night, after my fourth Google attempt, I decided to snap some quick photos and thought I’d share the process best process with you.
Ok, maybe you’ve never purchased those little potatoes sold in small bags or little cardboard boxes before. After this simple recipe, you might want to! Fingerling potatoes are a great side and are currently in abundance at many grocery stores. They can be a dinner staple or you can make them fancy and serve them to your guests.
No doubt, it has been a busy week over here. I’ve been catching up on projects and deadlines that I’ve had to do for a while but put on the side because of my cookbook. I finally feel relieved and less stressed since submitting my cookbook to my publisher. Of course, my daily responsibilities are work are still there so I try to call it quits early enough so my kids don’t have to go to after-care at school.
After eating them twice in one week to test the process, I realized these can be prepped the night before, put away in the fridge, and have them ready to bake when I walk in the door from ballet, gymnastics, and all the other things that tie us up as parents.
Below is the final go-to recipe that yields perfectly cooked fingerling potatoes every time.
How to Roast Fingerling Potatoes & Recipe
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Basic
- 2 pounds small fingerling potatoes, washed
- 6 cloves garlic, crushed
- 1/2 teaspoon parsley, dried
- 2 Tablespoons extra-virgin olive oil, for drizzling,
- Salt and pepper
- Heat oven to 500 degrees F.
- In a large bowl, add crushed garlic, parsley and olive oil. Mix it together until combined.
- Add your fingerling potatoes and give it all a good mix with your hands.
- Spread potatoes out on a cookie sheet or roasting pan. Season potatoes with salt and pepper. Roast until tender, about 20 minutes.